Creamy Spinach Chicken Tortilla Rolls
Looking for a delicious and easy-to-make meal for dinner tonight? Try these Creamy Spinach Chicken Tortilla Rolls! Packed with flavor and perfect for a cozy night in.
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 cup cooked spinach
- 4 oz cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup diced onions
- 1 tsp garlic powder
- Salt and pepper to taste
- 6 large flour tortillas
Instructions:
- In a large mixing bowl, combine cooked chicken, spinach, cream cheese, mozzarella cheese, parmesan cheese, onions, garlic powder, salt, and pepper. Mix until well combined.
- Spread the chicken mixture evenly onto each flour tortilla.
- Roll up the tortillas tightly and place seam-side down on a baking sheet.
- Bake at 375°F for 15-20 minutes, or until the tortillas are golden brown and crispy.
- Slice the rolls into 1-inch pieces and serve hot.
Nutrition Information:
Calories: 290, Fat: 12g, Carbohydrates: 20g, Protein: 25g
Enjoy these Creamy Spinach Chicken Tortilla Rolls for a satisfying and filling meal that the whole family will love!
Popular questions:
- Can I use frozen spinach instead of fresh?
- Can I use a different type of cheese?
- Can I make these ahead and reheat them?
- Are these rolls freezer-friendly?
- Can I add other vegetables to the filling?
- What can I serve these rolls with?
- Can I make these rolls spicy?
- How do I store leftovers?
- Can I use whole wheat tortillas?
- How can I make these rolls gluten-free?
Yes, you can use frozen spinach, just make sure to thaw and drain it before adding it to the mixture.
Feel free to experiment with different cheeses, but make sure they melt well for the creamy texture.
Yes, you can assemble the rolls ahead of time and reheat them in the oven before serving.
Yes, you can freeze the rolls before baking, then thaw and bake when ready to enjoy.
Definitely! Feel free to customize the filling with your favorite vegetables.
These rolls are great on their own, but you can serve them with a side salad or some roasted vegetables.
You can add some red pepper flakes or hot sauce to the filling for a spicy kick.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Yes, you can use whole wheat tortillas for a healthier version of these rolls.
You can use gluten-free tortillas or substitute with lettuce leaves for a gluten-free option.
Helpful tips:
- For extra flavor, add some chopped roasted red peppers to the filling.
- Serve with a dollop of sour cream or salsa on top for added freshness.
- Sprinkle some extra cheese on top before baking for a gooey, cheesy finish.
- Add some cooked crumbled bacon to the filling for a smoky flavor.
- Experiment with different seasonings like cumin or paprika for a twist on the flavor profile.
- Make mini rolls by using smaller tortillas for a fun appetizer or snack.
- Swap the chicken for cooked ground turkey or beef for a different protein option.
- Drizzle with some balsamic glaze before serving for a touch of sweetness.
- Top with some fresh chopped herbs like parsley or cilantro for a pop of color and freshness.
- Double the recipe and freeze half for an easy meal prep option for busy days.
Expert Secrets:
- Cook the spinach before adding it to the mixture for a smoother texture.
- Let the cream cheese soften at room temperature before mixing for easy blending.
- Season the chicken mixture well to ensure a flavorful filling.
- Roll the tortillas tightly to prevent the filling from spilling out during baking.
- Check the rolls halfway through baking to ensure they are cooking evenly.
- Let the rolls cool slightly before slicing to make it easier to cut into neat pieces.
- Serve with a side of marinara sauce for dipping for an extra burst of flavor.
- Garnish with some fresh basil leaves or a sprinkle of red pepper flakes for an added touch of sophistication.
- Make a double batch of the filling and use it as a creamy pasta sauce for a quick and tasty meal another day.
- Experiment with different toppings like chopped olives or sun-dried tomatoes for a Mediterranean twist.